Name: Slow Cooker Pierogi and Kielbasa Casserole
Prep time: 10 min
Cook time: PT-489189H15M54S
Total time: PT-489189H15M54S
Cuisine: American / Polish‑inspired
Ingredients: 32 oz frozen cheese pierogies; 1 lb smoked kielbasa, sliced; 4 cups chicken broth, divided; 8 oz cream cheese, softened; 2 cups sharp cheddar cheese, shredded, divided; Salt & pepper, to taste; Optional: sliced green onions for garnish

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This Slow Cooker Pierogi and Kielbasa Casserole is pure comfort in a dish. I combine frozen cheese pierogies with smoky kielbasa, a creamy two-cheese sauce, and savory chicken broth—all in one crockpot. It’s hearty, satisfying, and packed with flavor, perfect for a no-fuss weeknight dinner or a cozy weekend meal. Slow Cooker Pierogi and Kielbasa Casserole

Why You’ll Love This Recipe

I love how easy this casserole is to throw together—no boiling pierogies ahead of time, and the slow cooker does all the heavy lifting. The combination of cheesy goodness, smoky sausage, and a creamy sauce hits all the right notes when I’m craving comfort food. Plus, it’s a full meal in one pot, which makes cleanup a breeze. It’s also incredibly adaptable, so I can toss in some veggies or swap the sausage for something lighter when I feel like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

32 oz frozen cheese pierogies
1 lb smoked kielbasa, sliced
4 cups chicken broth, divided
8 oz cream cheese, softened
2 cups sharp cheddar cheese, shredded, divided
Salt & pepper, to taste
Optional: sliced green onions for garnish

Directions

I start by placing the frozen pierogies and sliced kielbasa into my crockpot. Then I pour in three cups of chicken broth, season it with salt and pepper, and add half of the shredded cheddar cheese.
I cover the pot and cook on HIGH for 3 to 4 hours, or on LOW for about 6 hours, until the pierogies are soft and heated through. I stir gently once or twice while it cooks to help the cheese melt evenly.
About 30 minutes before serving, I warm the cream cheese with the remaining 1 cup of chicken broth in a small saucepan until smooth and creamy.
I pour this creamy mixture into the crockpot and stir it all together.
Then I sprinkle the remaining cheddar cheese over the top, cover it again, and let it cook on LOW for another 30 minutes.
When I’m ready to serve, I top it with some fresh green onions if I have them on hand.

Servings and timing

This recipe serves about 6 people.

Prep Time: 10 minutes
Cook Time: 3–4 hours (on HIGH) or ~6 hours (on LOW)
Total Time: 3–4.5 hours (HIGH) or ~6.5 hours (LOW)

Variations

When I want to lighten it up, I swap the smoked kielbasa with turkey or chicken kielbasa. I also like tossing in vegetables—spinach, frozen peas, or diced bell peppers—in the last hour of cooking for a nutritional boost. Sometimes I even use a mix of cheeses like Monterey Jack or mozzarella for a different flavor profile. And if I’m using fresh pierogies, I reduce the cooking time to prevent them from getting too soft.

storage/reheating

Leftovers keep really well. I store them in airtight containers in the fridge for up to 3–4 days. For longer storage, I freeze portions in individual containers. To reheat, I either microwave a portion until hot, or warm it gently in a covered pan on the stove with a splash of broth or milk to keep the sauce creamy.

FAQs

What type of pierogies should I use?

I always go with frozen cheese pierogies for this recipe because they hold up well in the slow cooker. Other fillings like potato or onion also work great, but I make sure they’re frozen to prevent overcooking.

Can I use fresh kielbasa instead of smoked?

Yes, I can, but I prefer smoked kielbasa for that deep, savory flavor. If using fresh, I make sure to cook it beforehand since it won’t cook fully in the slow cooker.

Can I make this ahead of time?

Definitely. I often prep everything the night before and store the insert in the fridge. In the morning, I just pop it into the slow cooker and turn it on. It’s a great option for busy days.

Is there a vegetarian version of this?

Yes—I just skip the kielbasa and use veggie broth. I sometimes add extra veggies like mushrooms or zucchini to bulk it up. The cheesy sauce still makes it super satisfying.

How do I prevent the pierogies from getting mushy?

I always cook on LOW if I have the time, and avoid overcooking. Stirring gently and only when needed helps keep them from breaking apart.

Conclusion

This Slow Cooker Pierogi and Kielbasa Casserole is one of those dishes I keep coming back to—simple, cozy, and full of flavor. Whether I’m feeding the family or meal prepping for the week, it always hits the spot. With just a few ingredients and minimal prep, it’s the kind of meal that makes comfort food easy.